Last week, I discovered an item at the local deli called Broccoli Slaw. While buying cheese, I interrogated the deli manager about how the broccoli salad was made. To my delight, I discovered that it was made of broccoli stems which means I could save a trip to the compost bin by creating a side dish for my family. This salad is very flexible, so use whatever you have on hand to create it.
4 broccoli stems, peeled and julienned ( make about 2 – 2 1/2 cups)
1/2 cup carrots, peeled and julienned
2 sticks celery, diced
1/2 medium onion, diced
1 cup shredded cabbage
1 small apple, peeled and julienned
1/2 cup diced almonds
Optional ingredients: jicama, cauliflower, raisins, cranberries
Mix all ingredients in a large bowl.
1 cup mayonnaise
3 tablespoons balsamic vinaigrette
3 tablespoons agave nectar (or 1/4 cup + 1 T.sugar)
Mix dressing ingredients together until well blended. Coat salad with dressing. Refrigerate for a couple of hours. Serve cold.
This post has been linked to Foodie Friday.